This recipe goes so well with Marina’s Chili recipe or Pulled Pork. We loved it. Enjoy!!
Based on a recipe from Mantitlement
FOR THE BACON:
12 slices of Circle B Ranch Hickory Smoked Bacon
FOR THE CORNBREAD:
1 Cup Yellow Cornmeal
1 Cup All Purpose Flour
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1/2 Cup Onion, Chopped
2 Cloves of Garlic, Minced
2 Large Jalapenos, Seeded & Diced
2 Large Eggs
1 1/2 Cup Buttermilk
6 Tbsp Butter, Melted and Cooled – PLUS 3 Tbsp more, not melted
1/4 Cup Honey
1 – Preheat oven to 350 degrees
2 – Place the bacon strips on a foil liked baking sheet
3 – Bake for 20-25 minutes or until crispy take out and let cool completely.
4 – When the bacon has cooled, dice into small pieces and set aside.
5 – And try not to eat it all 🙂
6 – Turn the over up to 400 degrees.
7 – Add 2 Tbsp Butter to hot cast iron skillet.
8 – Add the diced onion and cook for 3-4 minutes, stirring.
9 – Add the garlic and jalapeno and cook for 1-2 minutes more.
10 – Transfer to a plate and put the skillet back on the stove.
11 – In a large bowl, whisk the eggs, buttermilk, melted butter and honey.
12 – In another bowl, stir together both flours, cornmeal, baking powder, baking soda and salt.
13 – Add the cooled onion mixture to the wet ingredients and stir to combine.
14 – Pour the wet ingredients over the flour mixture and stir until it just comes together.
15 – Turn on the cast iron skillet to medium-high heat and add 1 Tbsp Butter.
16 – Brush the melted butter all over the bottom of the skillet and up the sides.
17 – Pour in the cornbread batter and place the skill in the oven.
18 – Bake for 15 minutes, then take out and add your diced, bacon pieces.
19 – Cook for another 10 minutes until golden brown on top.